Stuffed Eggplant Aubergine Indian Food

MIDDLE EASTERN STUFFED AUBERGINES

Steps:

• Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. To do that, you will need a special courgette or zucchini corer to get rid of the flesh.Leave about 1/2 inch of rim of aubergine and make sure not to make any holes.
• Start by pouring warm water over rice, and leave aside for it to soften a little.
• Dice onion, tomatoes, and mince some garlic. Roughly chop parsley and fresh mint leaves.
• Mix all of the ingredients together with olive oil, salt, cumin, baharat mix and black pepper. Add the rice and mix. Your stuffing is now ready.
• Stuff the eggplants with the rice veggie stuffing, but make sure that the rice takes only two thirds of the space in the aubergine and is loose as the rice will expand while cooking and can become a bit messy and aubergines might even break.
• Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.
• Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Cook on medium heat for around 40 minutes or until the rice is soft.Cover with a plate to help the aubergines stay in place, you could also place a mug on top if the plates starts to move.
• Cook for about 40 minutes, or until the aubergines are cooked and soft. While the aubergines are being cooked, try the sauce and see if it needs more salt. Add more salt to taste.
• Serve warm in a plate or bowl with some extra tomato sauce from the pot. Eat with yogurt or pita bread.

CREOLE STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375 degrees F.
• Heat the butter and olive oil together in large skillet.
• Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Add the diced bell pepper and continue to saute until the onion is golden.
• In the meantime, stem the eggplants and cut them in half lengthwise.
• With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
• Leave a sturdy shell of about 1/4" all around.
• Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
• Add a bit of water, just enough to keep the mixture moist.
• Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
• Stir in the bread crumbs.
• Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
• Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
• Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
• Serve with a bit of grated Parmesan for garnish.
• Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350°.
• Cut ends off the eggplants/aubergines.
• Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
• In a skillet, heat 4 tablespoons of olive oil over a medium heat.
• Fry the eggplant gently.
• If needed, you can add some more oil in the frying pan.
• Remove the eggplant from the skillet and place in an 8"x8" baking dish.
• Sprinkle with salt and pepper.
• Add the remainder of the olive oil to the same skillet.
• Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
• You want the vegetables soft.
• Add the fresh tomatoes and half a cupful of water to the skillet.
• Add the oregano, sugar, more salt and pepper.
• Simmer covered, for 15 minutes.
• Remove stuffing from heat.
• Fill the eggplants with this stuffing.
• They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
• Bake for 4O minutes; basting them at least once.

STUFFED EGGPLANT (AUBERGINE) ( INDIAN )

Steps:

• Make a paste of all the ingredients for the stuffing.
• Slit the eggplants from the middle into quarters such that they do not separate.
• Stuff them with the paste.
• Finely chop the onion and fry it in the oil.
• Add the remaining stuffing ( if any ) to the oil.
• Add the stuffed eggplants and add water to just to cover the top of the brinjals.
• Cover and cook for about 15 mins or till the brinjals are soft.
• Cooking time will vary depending on the size of the eggplants.

INDIAN SPICED EGGPLANT (AUBERGINE)

Steps:

• Preheat broiler.
• Trim ends off eggplant and cut into 1/4" thick rounds.
• Spray cookie sheet with cooking oil.
• Place eggplant on cookie sheet and spray with cooking oil.
• Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
• In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
• Quickly add the onion and saute until soft and translucent, about 5 minutes.
• Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
• Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

STUFFED SICILIAN EGGPLANT RECIPE BY TASTY

Steps:

• Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
• Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
• Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
• Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
• Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
• Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
• Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
• Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
• Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
• Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
• When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
• Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
• Enjoy!